Makes enough for 2 portions

• 160g rice
• 2 skinless chicken breasts
• 100g plain flour
• 2 eggs
• 100g panko breadcrumbs
• 1 onion
• 1 garlic clove
• 2.5cm piece of ginger
• 1 tsp turmeric
• 2 heaped tbsp curry poweder
• 300ml chicken stock
• 100ml coconut milk
• 1 tsp light soy sauce
• 1 tsp sugar
• 1 tbsp oil

1. Dice onion
2. Crush garlic
3. Grate ginger
4. Soften onion, garlic and ginger with oil in a frying pan
5. Add curry powder and turmeric and allow to sit on a low to medium heat
6. Add 1 tbsp plain flour and cook for 1 minute
7. Add the chicken stock slowly
8. Add the coconut milk
9. Add sugar
10. Add light soy sauce
11. Add a little salt
12. Strain into a pan through a sieve, a little at a time, to make it smooth
13. Keep sauce warm
14. Cook the rice
15. Split Chicken into halves and coat with remaining flour
16. Beat eggs in a shallow bowl
17. Pour out breadcrumbs onto a shallow tray
18. Soak each chicken piece in egg, then dip in breadcrumbs, making sure all the chicken is covered
19. Deep fry coated chicken pieces until golden
20. Slice cooked chicken into lengths
21. Plate up rice and chicken, then drench with curry sauce